User:Momantra/Salée au sucre

A salée au sucre is a typical Swiss dessert of the canton of Vaud. The now counter-intuitive term “salée” (or “salaye”), an adjective typically indicating a savory food, is attested as early as 1660 and referred more generally to any form of cake.

The literature of the 19th century speaks of "a kind of egg cake" (1827) or "cake, on which beaten eggs are spread over the dough" (1852). Nowadays it is a leavened dough on which is spread a mixture of cream, butter, flour, and sugar. It is typically served cold.

The salée ormonanche is a variant made with brown sugar and cinnamon that is found mainly in the Ormonts valley and the Pays-d'Enhaut.